4 venison steaks
1 can of black doris plums
1 tsp minced garlic
2 tbsp brown sugar
2 tbsp soy sauce
1 tbsp lemon juice
1/4 tbsp ground cinnamon
1/4 ground allspice
25g Westgold butter for frying
1 tablespoon extra virgin olive oil
Drain plums and remove the pips.
Place all sauce ingredients into a blender, and blend until smooth. Place sauce into a pot over medium heat and bring to the boil, then reduce the heat and simmer uncovered until thick.
Place the butter and oil in a medium hot pan, and fry the steaks for 5 minutes each side. Then remove, cover and rest for 10 minutes.
Serve steaks with sauce and seasonal root vegetables (with extra butter if you like!)